Pudding In Cookie Flowers Recipe - Cooking Index
Pudding In Cookie Flowers Recipe - Cooking Index
These cookie shells can also be filled with fresh fruits or other fillings.
Courses: Dessert| Cookies | ||
| 1/2 cup | 99g / 3.5oz | Margarine |
| 1/2 cup | 99g / 3.5oz | Sugar |
| 3 | Sweet'n Low | |
| 1 teaspoon | 5ml | Vanilla extract |
| 1 cup | 62g / 2.2oz | Flour |
| 4 | Egg whites | |
| Filling | ||
| 1 | Sugar-free vanilla or | |
| Chocolate pudding mix - (1.7 oz) | ||
| 3 cups | 711ml | Skim milk |
| 1/4 cup | 59ml | Blueberries or raspberries |
Preheat oven to 350 degrees.
Prepare cookies: Cream together margarine, sugar, Sweet'n Low, and vanilla. Add flour alternately with egg whites, mixing well after each addition.
Measure 1 heaping tablespoonful of dough for each cookie. Place 3 inches apart on a nonstick cookie sheet, pressing cookie batter with back of spoon in circular motion to extend circle to 4 inches. Six cookies will fit on each pan. Have muffin pan available for shaping after baking.
Bake cookies for 8 to 10 minutes or until golden around edges. Remove cookies immediately with a spatula and gently form into the muffin tin with hands, giving the cookie a cup shape. Return to oven and cook 5 minutes more. Allow cookie shells to cool, remove from pan, and store in a tightly covered tin.
Prepare filling: Prepare pudding with skim milk according to package directions. Refrigerate until it is set.
When ready to serve, fill each cookie cup with about 3 tablespoons pudding. Garnish each filled cup with a few fresh berries. Serve immediately.
This recipe yields 16 servings.
Exchanges Per Shell: 1 Starch, 1 Fat.
Nutrition Facts: Carbohydrates 17g; Protein 3g; Fat 6g; Calories 135; Fiber 0.3g; Sodium 239mg; Cholesterol 1mg.
Source:
The Art of Cooking for the Diabetic by Mary Abbott Hess
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